An Apple a Day Monday: IV

I arrived home the other day to find out that my mother had bought even more apples! This is the fun of living in the state that grows much of America's produce; when you are driving home, you never know what you may find. Peaches, plutots, kiwis, artichokes, mandarins, walnuts, and of course...apples. 

1. I think she got a peck of apples. If she got a peck of apples, how many apples did she get? 
2. Do you use a peeler or a knife? I used the knife. 
3. One apple = approximately 1 cup

Everyone keeps saying that Apple Crisp is their favorite Apple dish, so I thought I would take a stab at it. I used Martha Stewart's recipe. (Check out Apple a Day I and Apple A Day II and Apple a Day III.)

Martha Stewart = Butter

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. (I used my hands, after washing them in COLD water, so as to not melt the butter)

Transfer to freezer to chill while you prepare apples.

The porch aka "the freezer"
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. (I also added a few tsp of my new friend, flaxseed meal)

Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. 

I like to use several. It makes it easier to give them away!
Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

It turned out pretty good! The only thing I would do differently is that I would double the amount of apples, since they bake down a lot!  Or maybe if I had only used one pan, it would have been thicker? I say more apples! You can never have too many apples.

What is your favorite apple crisp recipe? Do you think Martha uses too much butter? Have you ever bought a bushel or a peck of anything?


  1. What a cute idea, different from the usual mini banana bread, right? And I love apple crisp!

  2. I picked a peck of apples with my in-laws a couple of months back at an orchard. There were over 2 dozen apples, as I recall.

    I haven't had apple crisp in ages!

  3. I LOVE apple crisp!! My favorite dessert!!! When we go to the orchard we usually get a peck! Martha does no wrong...well with cooking and crafts at least!

  4. Apple crisp = good
    butter = good

    I don't see what could go wrong here.

  5. I adore apple crisp - so good! I made a pear crisp from The Pioneer Woman Cooks for T-giving and it was soooo yummy! I like the mini-dishes!

  6. We have so much fresh produce here in California, it's easy to take it for granted.

    Apple crisp is awesome. Funny how much I love that, but I hate apple pie.

  7. Looks great - I always follow the butter amount because I'm worried about it not working - Im SO new to baking.

    xoxo from Trinidad

    p.s. Thanks :-)

  8. I have no idea how many apples are in a peck. My guess is 2 lbs! I peel mine with a peeler, I am TERRIBLE with knives!

    I made apple crisp for dessert on Friday night. Well, I actually had already assembled the apple crisp and froze it (we had extras when I did julia child night earlier this month). It was an apple/pear crisp and it was pretty good. It's a gluten free recipe. It was good, but I like recipes that have oatmeal in them, and gluten free oatmeal is expensive, so I went w/ a oatmeal-free recipe. It was still good, I just think next time I will splurge and I will use oatmeal!


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